Este bolo levado frutado é uma variação deliciosa do tradicional bolo lêvedo dos Açores. Em vez dos pãezinhos individuais, esta receita cria um bolo único, fofo e de massa enriquecida, coberto com a combinação clássica de maçã e ruibarbo. O segredo está na fermentação lenta, que desenvolve um sabor profundo e uma textura incrivelmente macia.

Ingredientes

  • Massa:
  • 1/2 xícara de leite
  • 1/2 xícara de açúcar
  • 100 gramas de manteiga
  • 2 ovos
  • 25 gramas de fermento fresco
  • 2 xícaras de farinha de trigo
  • Coberturas:
  • 2 maçãs, descascadas, recortadas e cortadas em cubos
  • 1 talo de ruibarbo descascado e fatiado
  • 1 colher de chá de canela
  • açucar em pó

Preparação

  1. Derreta a manteiga em uma panela, adicione leite e açúcar, misture até dissolver o açúcar. Arrefecer, adicione ovos e fermento misture bem.
  2. Mantenha durante a noite ou no mínimo 6 horas.
  3. Adicione a farinha, sove a massa.
  4. Transfira a massa para a assadeira, polvilhe com frutas e canela.
  5. Asse no forno pré-aquecido cerca de 1 hora, até dourar (180 graus C).
  6. O bolo é feito quando o bastão de madeira sai limpo.
  7. Sirva polvilhado com açúcar de confeiteiro.

For our friends baking in English, here is the recipe for this delightful fruity treat.

Fruity Yeasted Cake

This fruity yeasted cake is a delightful departure from typical sponge cakes. Inspired by the soft, sweet ‘bolos lêvedos’ from the Azores, this recipe uses a rich, yeasted dough to create a wonderfully tender and bread-like cake. Topped with a classic combination of sweet apples and tart rhubarb, it’s a rustic and comforting bake, perfect for a special breakfast or afternoon tea.

The method for this cake is quite unique, involving a long, cold fermentation of the wet ingredients before the flour is even added. This slow process is key to developing a deep, complex flavour in the final bake, so don’t be tempted to rush it. The resulting dough will be soft and pliable, a pleasure to work with.

While apple and rhubarb are a perfect pairing, feel free to experiment with other fruits. Plums or pears would work beautifully, as would a mix of summer berries. This cake is at its absolute best served warm from the oven, with a simple dusting of icing sugar. For an extra touch of indulgence, a spoonful of clotted cream or a drizzle of custard would not go amiss.

Ingredients

**For the dough:**

  • 1/2 cup milk
  • 1/2 cup sugar
  • 100 grams butter
  • 2 eggs
  • 25 grams fresh yeast
  • 2 cups all-purpose flour

**For the topping:**

  • 2 apples, peeled, cored, and diced
  • 1 stalk rhubarb, peeled and sliced
  • 1 tsp cinnamon
  • Icing sugar, for dusting

Method

  1. Melt the butter in a saucepan. Add the milk and sugar, and stir until the sugar has dissolved. Allow the mixture to cool.
  2. Once cool, add the eggs and crumble in the fresh yeast, stirring until it is well combined. Cover and leave the mixture to rest overnight in the fridge, or for at least 6 hours.
  3. The next day, add the flour to the wet mixture and knead to form a soft dough.
  4. Transfer the dough to a greased baking tin, and sprinkle the chopped fruit and cinnamon evenly over the top.
  5. Bake in a preheated oven at 180°C (350°F) for about 1 hour, or until golden brown.
  6. The cake is cooked when a wooden skewer inserted into the centre comes out clean.
  7. Serve warm, dusted with icing sugar.